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Manju B Reddy

Showing results (11-20 of 57) with videos related to

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Parkinson'S Disease|January 16, 2016
EGCG Protects against 6-OHDA-Induced Neurotoxicity in a Cell Culture ModelDan Chen, Anumantha G Kanthasamy, Manju B Reddy
International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition|April 10, 2019
Epigallocatechin Gallate Protects against TNFα- or H<sub>2</sub>O<sub>2</sub>- Induced Apoptosis by Modulating Iron Related Proteins in a Cell Culture ModelQi Xu, Anumantha G Kanthasamy, Manju B Reddy
Toxicology|February 8, 2008
Neuroprotective effect of the natural iron chelator, phytic acid in a cell culture model of Parkinson's diseaseQi Xu, Anumantha G Kanthasamy, Manju B Reddy
The Journal of Nutrition|February 18, 2006
Meat consumption in a varied diet marginally influences nonheme iron absorption in normal individualsManju B Reddy, Richard F Hurrell, James D Cook
Nutrients|May 27, 2023
Iron Deficiency and Iron Deficiency Anemia in Women with and without Obesity: NHANES 2001-2006Sixtus Aguree, Arthur Owora, Misty Hawkins, et al.
Journal of Agricultural and Food Chemistry|November 18, 2011
Genetic modification of low phytic acid 1-1 maize to enhance iron content and bioavailabilityManeesha R Aluru, Steve R Rodermel, Manju B Reddy
The Journal of Nutrition|February 20, 2020
Iron Absorption from Bouillon Fortified with Iron-Enriched Aspergillus oryzae Is Higher Than That Fortified with Ferric Pyrophosphate in Young WomenAmanda E Bries, Richard F Hurrell, Manju B Reddy
Journal of Agricultural and Food Chemistry|March 19, 2009
Quantification of ferritin from staple food cropsRebecca J Lukac, Maneesha R Aluru, Manju B Reddy
The Journal of Nutrition|September 18, 2015
Total Iron Bioavailability from the US Diet Is Lower Than the Current EstimateSeth M Armah, Alicia L Carriquiry, Manju B Reddy
The Journal of Nutrition|February 2, 2002
Histidine content of low-molecular-weight beef proteins influences nonheme iron bioavailability in Caco-2 cellsJames H Swain, Louisa B Tabatabai, Manju B Reddy
Pageof 6

Showing results (11-20 of 57) with videos related to

Sort By:
Pageof 6
Parkinson'S Disease|January 16, 2016
EGCG Protects against 6-OHDA-Induced Neurotoxicity in a Cell Culture ModelDan Chen, Anumantha G Kanthasamy, Manju B Reddy
International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition|April 10, 2019
Epigallocatechin Gallate Protects against TNFα- or H<sub>2</sub>O<sub>2</sub>- Induced Apoptosis by Modulating Iron Related Proteins in a Cell Culture ModelQi Xu, Anumantha G Kanthasamy, Manju B Reddy
Toxicology|February 8, 2008
Neuroprotective effect of the natural iron chelator, phytic acid in a cell culture model of Parkinson's diseaseQi Xu, Anumantha G Kanthasamy, Manju B Reddy
The Journal of Nutrition|February 18, 2006
Meat consumption in a varied diet marginally influences nonheme iron absorption in normal individualsManju B Reddy, Richard F Hurrell, James D Cook
Nutrients|May 27, 2023
Iron Deficiency and Iron Deficiency Anemia in Women with and without Obesity: NHANES 2001-2006Sixtus Aguree, Arthur Owora, Misty Hawkins, et al.
Journal of Agricultural and Food Chemistry|November 18, 2011
Genetic modification of low phytic acid 1-1 maize to enhance iron content and bioavailabilityManeesha R Aluru, Steve R Rodermel, Manju B Reddy
The Journal of Nutrition|February 20, 2020
Iron Absorption from Bouillon Fortified with Iron-Enriched Aspergillus oryzae Is Higher Than That Fortified with Ferric Pyrophosphate in Young WomenAmanda E Bries, Richard F Hurrell, Manju B Reddy
Journal of Agricultural and Food Chemistry|March 19, 2009
Quantification of ferritin from staple food cropsRebecca J Lukac, Maneesha R Aluru, Manju B Reddy
The Journal of Nutrition|September 18, 2015
Total Iron Bioavailability from the US Diet Is Lower Than the Current EstimateSeth M Armah, Alicia L Carriquiry, Manju B Reddy
The Journal of Nutrition|February 2, 2002
Histidine content of low-molecular-weight beef proteins influences nonheme iron bioavailability in Caco-2 cellsJames H Swain, Louisa B Tabatabai, Manju B Reddy
Pageof 6